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Habañero Pepper - Curators:
Jim Myers and Emma Landgraver, Oregon State University.
Culinary:
Nikki Guerrero, Hot Mama Salsa.
Bite:
Yogurt Panna Cotta with Mild Habanero Gelee and Chili Sesame Crunch.
Project:
‘Notta Hotta’ and ‘Mild Thing’ (Capsicum chinense) mild-hot
peppers. These two new OSU varieties were developed from an
accidental cross between a mild habañero pepper from the Texas
A&M University breeding program and a high pungency habañero
(cultivar unknown). From the resulting peppers, ones that had early maturity, low pungency, and high aromatic and flavor compounds were chosen. After a decade of work, Notta Hotta and Mild Thing were born. These peppers mature 1-2 weeks earlier than other C. chinense peppers and have unique and amazing fruit aromatics and taste.

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Shawn Linehan. All Rights Reserved
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2025 OSGC Variety Showcase
Habañero Pepper - Curators:<br /> Jim Myers and Emma Landgraver, Oregon State University.<br /> Culinary:<br /> Nikki Guerrero, Hot Mama Salsa.<br /> Bite:<br /> Yogurt Panna Cotta with Mild Habanero Gelee and Chili Sesame Crunch.<br /> Project:<br /> ‘Notta Hotta’ and ‘Mild Thing’ (Capsicum chinense) mild-hot<br /> peppers. These two new OSU varieties were developed from an<br /> accidental cross between a mild habañero pepper from the Texas<br /> A&M University breeding program and a high pungency habañero<br /> (cultivar unknown). From the resulting peppers, ones that had early maturity, low pungency, and high aromatic and flavor compounds were chosen. After a decade of work, Notta Hotta and Mild Thing were born. These peppers mature 1-2 weeks earlier than other C. chinense peppers and have unique and amazing fruit aromatics and taste.